Packaged together with the typical assette solid wood “gift idea of taste.” The Salami Strolghino of salted pork is done with the trimmings of lean salted pork and ham Flake is why onlyleg meat. It may have a relatively short curing time of 15–20 days, which results in a very tender product resembling fresh, raw sausage meat. Authentic strolghino has been described as only being prepared in the lowlands of Parma, by producers of culatello prosciutto. These preparations do not contain food preservatives, and have a shelf life of less than two months. Store in cool dry place.
About the Brand
La Fattoria was born in Parma from a family that has always believed in the extraordinary potential of their land and can count on 150 years of experience in making great quality cured meats. In 1968, Guido Pongolini and his wife Anna Maria, convinced that being open to change is essential to grow and improve, gave birth to a new production project: La Fattoria di Parma. And this venture is based on the historical family ham factory in Fontanellato, in the heart of Parma’s bassa. The parents were then joined by their children, Paolo and Cristina, and the company sailed up to Extreme Quality, also thanks to a company plan that increasingly aims at the care of details and generates business choices oriented to increasingly advanced objectives.
Pork‘s meat, Natural flavours and spices, antioxidant E301, Salt, preservatives
For more information about La Fattoria di Parma and recipes using their products, check out our Italia Regina’s blog here!
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